Crispy Baked Bone-In Chicken Thighs (Printable)

Golden, crackling skin with juicy, succulent meat achieved through simple baking techniques and a smoky spice blend.

# What You'll Need:

→ Chicken

01 - 3 to 3.5 pounds bone-in, skin-on chicken thighs (approximately 8 pieces)

→ Seasoning

02 - 2 tablespoons olive oil or avocado oil
03 - 2 teaspoons kosher salt
04 - 1.5 teaspoons freshly ground black pepper
05 - 1.5 teaspoons garlic powder
06 - 1 teaspoon onion powder
07 - 1.5 teaspoons smoked paprika
08 - 1.5 teaspoons dried thyme
09 - 1.5 teaspoons dried oregano
10 - 0.5 teaspoon dried rosemary, crumbled
11 - 0.5 teaspoon aluminum-free baking powder

→ To Serve

12 - 1 lemon, cut into wedges
13 - Fresh parsley, finely chopped for garnish

# Directions:

01 - Remove chicken thighs from the refrigerator 20 to 30 minutes before cooking to bring them closer to room temperature for even cooking.
02 - Pat each thigh very dry on all sides with paper towels to remove excess moisture for the crispiest skin possible.
03 - Preheat the oven to 425 degrees Fahrenheit. Position a rack in the upper third of the oven.
04 - Line a rimmed baking sheet with foil and set a wire rack on top if available. If not, place thighs directly on the foil-lined pan.
05 - In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme, oregano, rosemary, and baking powder. Mix thoroughly until well incorporated.
06 - Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub to coat evenly on all sides.
07 - Sprinkle the spice mixture over the chicken, focusing on the skin side. Rub seasoning into the skin and flesh thoroughly.
08 - Arrange thighs skin-side up on the rack or baking sheet, leaving space between each piece to allow air circulation.
09 - Bake for 35 to 45 minutes, until the skin is deep golden and crisp and the internal temperature reaches 175 to 190 degrees Fahrenheit in the thickest part.
10 - For extra-crispy skin, broil on high for 1 to 3 minutes, watching closely to avoid burning the exterior.
11 - Remove from the oven and let rest for 5 to 10 minutes on the pan to allow juices to redistribute.
12 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The skin gets so crispy it crackles when you bite into it, no frying required.
  • Dark meat stays juicy even if you accidentally overbake it by a few minutes.
  • One spice blend does all the work, and you probably already have most of it in your pantry.
  • It tastes like you spent hours cooking, but the oven does everything while you set the table.
02 -
  • Drying the skin is the single most important step, I skipped it once and ended up with rubbery, pale chicken that tasted fine but looked sad.
  • Dark meat is actually done and safe at 165°F, but it tastes better and the texture improves if you let it go to 175°F or higher.
  • If your oven runs hot, start checking at 30 minutes because burnt skin is impossible to rescue.
03 -
  • Invest in a simple instant-read thermometer, it takes the guesswork out and guarantees juicy chicken every single time.
  • If you don't have smoked paprika, regular paprika works fine, but add a pinch of cayenne or cumin for a little extra depth.
  • Save the drippings from the pan, mix them with a splash of chicken broth, and you have an instant pan sauce to drizzle over rice or potatoes.
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